About Sophie‘s Noodle House
We are a restaurant dedicated to bringing traditional Chinese flavors to our community. One of our specialties is handmade hand-pulled noodles, prepared with care using traditional techniques to create a fresh and satisfying texture. We also offer a variety of classic Chinese dishes made with quality ingredients and authentic flavors.
Course 1
Hot & Dry Noodle with Peanut Paste
Wuhan's favourite breakfast noodle. Springy alkaline noodles are tossed dry in a rich, toasty peanut paste with soy, a splash of chili oil and a touch of vinegar, then finished with fresh scallion. There's no garlic and no broth, just noodles coated in nutty, savoury sauce. Stir it well from the bottom up and eat it while it's hot. Vegetarian.
Course 2
Noodle Soup with Pig Intestine & Blood Tofu
A bold bowl for the adventurous: braised pork intestine and silky blood tofu in a red, chili-slicked broth, laid over hand-pulled noodles and finished with scallion and bean sprouts. Rich, fiery and deeply savoury — this is the real thing.
Course 3
Pan-Fried Pork Dumplings
Rolled and folded by hand each morning, filled with juicy seasoned pork, then pressed into the pan until the undersides turn golden and shatteringly crisp. Six to an order, served sizzling under a scatter of toasted sesame with dipping sauce alongside.
Pulled by Hand, Simmered with Patience
Everything that matters here happens before service begins. Beef bones and aromatics go into the pot the night before, so the broth reaches the counter clear and full-bodied rather than merely salty. Dough is mixed, rested and stretched through the day, which is why our noodles keep their spring instead of going soft halfway through the bowl. Vegetables are cut fresh each morning, sauces are balanced in small batches, and nothing sits around waiting. It is slower work, and it is the only way a bowl of noodles tastes the way it should.
Delicate fish fillets and spoonfuls of silken tofu bathed in a glowing chili-and-peppercorn broth, crowned with fresh coriander. Numbing, fragrant and far lighter than it looks — best spooned generously over a bowl of steamed rice.
Spicy Fish Fillet & Silken Tofu
Pan-Fried Pork Bao
Pleated by hand and set into a heavy pan, these little buns steam and fry at the same time: the bottoms crisp into a deep golden crust while the tops stay pillowy and the pork filling turns to soup inside. Bite carefully — the first mouthful is the hottest.
Hand-Pulled Noodles, Ready When You Are
Pulled to Order
No frozen noodles and no shortcuts. Each portion is stretched by hand after your ticket reaches the kitchen, so it arrives with real bite and a fresh-wheat aroma.
Overnight Broth
Beef bones, ginger and whole spices simmer through the night until the soup turns clear and rounded — the backbone of every Lanzhou bowl that leaves our pass.
A Whole Kitchen, Not Just Noodles
Fried rice, all-day rice bowls, sizzling snacks, cold plates and wok dishes sit alongside the noodles, so a table with different cravings can all eat well.
Downtown on Princess
A short walk from Springer Market Square and Queen's campus, with quick takeout and delivery for the nights you would rather stay in.